Turkey Meatball & Farro Soup

This weekend was a blur of pizza and christmas cookies and this cold finally caught up to me. With the fridge finally full of some healthy goods, I decided to meal prep like a mad woman! I had Korean BBQ pulled chicken cooking in the crockpot and this soup going at the same time.

Thankfully both recipes were quick and required little clean up! See full recipe below.






6 Cups Low Sodium Chicken Broth

2 Cups Water

2 Cloves Minced Garlic

1/2 Cup Chopped White Onion

1-2 Cups Savoy Spinach

1 Can White Beans (drained)

1 Package Shady Brook Farms Italian Turkey Meatballs (Pre-cooked)

1/2 Cup Farro

Spices: Dried Oregano, Dried Rosemary, Garlic Powder, Pink Himalayan Sea Salt, Black Pepper


Instructions: Start by sautéing garlic and onions in a large pot with 1 tbsp olive oil until onions are slightly translucent. Raise heat, add broth and water, and bring to a boil. Once boiling, add Farro and cook for 20 minutes. Reduce heat to a simmer and add meatballs, beans, and spices. Let simmer for about 10 more minutes and add spinach. (Add spinach sooner if you prefer spinach more wilted)





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s